Never Made Oxtails? Start With This Foolproof Dominican-Style Version
If you’ve been scared to try making oxtails at home, this is the recipe that changes everything. It’s no-fuss, full of deep flavor, and comes out fall-off-the-bone tender—all from your oven. This is the kind of meal that tastes like it was cooked all day, but with none of the guesswork.
@atasteofmichelle shares her Dominican-style baked oxtails, layered with sofrito, garlic paste, herbs, and a splash of dark liquor for richness. With bold seasonings, fresh veggies, and a slow roast in the oven, these oxtails are perfect for Sunday dinner, or any day you want comfort on a plate.
Ingredients
For the Oxtails
- 3 lbs oxtails, washed and trimmed
- 1 tbsp garlic paste
- 2 tbsp sofrito
- 1 tsp oregano
- 1 tbsp adobo seasoning
- ½ tsp black pepper
- 2 tbsp soy sauce
- 1 tbsp cooking oil (any kind)
- 1 tbsp tomato paste
Veggies & Extras
- ½ red bell pepper, sliced
- ½ cubanelle pepper, sliced
- ½ red onion, sliced
- ¼ cup chopped cilantro
- 1 tbsp hot sauce (optional)
- 1 tbsp cognac or dark liquor (optional)
- 1 cup water
Step-by-Step Instructions
1. Season the Oxtails
- Add garlic paste, sofrito, oregano, adobo, black pepper, soy sauce, oil, and tomato paste to the oxtails and mix well.
2. Add Veggies and Extras
- Stir in sliced bell peppers, cubanelle, red onion, and chopped cilantro, plus hot sauce and liquor if using.
3. Add Water and Cover
- Pour 1 cup of water over the mixture.
- Cover the pan tightly with foil.
4. Bake Low and Slow
- Place in a preheated oven at 325°F.
- Bake covered for 2½ hours.
5. Uncover and Finish
- Remove the foil and bake uncovered for an additional 30 minutes to caramelize the top.
6. Rest and Serve
- Let rest for 5–10 minutes.
- Serve hot with rice, plantains, or yuca.
Pro Tips & Suggestions
- Don’t skip trimming the fat — it helps the oxtails cook evenly and keeps the dish from being greasy.
- Use a deep roasting pan or Dutch oven to keep the steam and juices locked in.
- Sofrito is key — if you don’t have homemade, grab a good one from your local market.
- Cognac adds depth, but feel free to skip or swap with your favorite dark liquor.
About the Creator
This recipe is by Michelle, the bold home chef behind @atasteofmichelle. She brings Dominican and Caribbean flavors to life through approachable, soul-satisfying dishes rooted in tradition.
Michelle | @atasteofmichelle